• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2010.05a
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• pp.97-100
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• 2010

Lately, becausing Life, property loss from car accident, vehicles have been used vehicle blackbox like blackbox by airplane. when the accident happened, existing car blackbox that was stored external image or video of vehicle don't know the vehicle's driving conditions. For knowing vehicle's driving conditions, vehicle is loaded sensors for Variety of measurement and control. the sensors is controlled by ECU(Electronic Control Unit) and all vehicles is used Mandatory OBD2(On-board diagnostics) protocol for communication between ECUs since 2006. Using ODB2 protocol, driver use blackbox data by various driving data to occur vehicle' ECU and can be obtained more definitive information. In this paper, there implement smart blackbox system to use exact vehicle's data using OBD2 protocol rather than blackbox to store external image or video.

• Smart Structures and Systems
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• v.7 no.5
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• pp.379-392
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• 2011

This paper presents a multi-functional system, consisting of a magnetorheological (MR) damper and an electromagnetic induction (EMI) device, and its applications in stay cables. The proposed system is capable of offering multiple functions: (1) mitigating excessive vibrations of cables, (2) estimating cable tension, and (3) harvesting energy for wireless sensors used health monitoring of cable-stayed bridges. In the proposed system, the EMI device, consisting of permanent magnets and a solenoid coil, can converts vibration energy into electrical energy (i.e., induced emf); hence, it acts as an energy harvesting system. Moreover, the cable tension can be estimated by using the emf signals obtained from the EMI device. In addition, the MR damper, whose damping property is controlled by the harvested energy from the EMI device, can effectively reduce excessive cable vibrations. In this study, the multi-functionality of the proposed system is experimentally evaluated by conducting a shaking table test as well as a full-scale stay cable in a laboratory setting. In the shaking table experiment, the energy harvesting capability of the EMI device for wireless sensor nodes is investigated. The performance on the cable tension estimation and the vibration mitigation are evaluated using the full-scale cable test setup. The test results show that the proposed system can sufficiently generate and store the electricity for operating a wireless sensor node twice per day, significantly alleviate vibration of a stay cable (by providing about 20% larger damping compared to the passive optimal case), and estimate the cable tension accurately within a 2.5% error.

• Fashion & Textile Research Journal
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• v.24 no.2
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• pp.206-216
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• 2022

This study sought to examine the sustainability criteria found in the global sourcing practices of global fashion retailers. Sustainable supply chain management, with a particular focus on the sustainability criteria of global sourcing, was analyzed. This qualitative study was based on a focus group interview and corporate social responsibility (CSR) annual reports. Eight master categories, 18 middle categories, and 37 bottom categories were extracted. The key categories and their middle categories were as follows: (1) Social compliance (working conditions, employment, safety); (2) Environment concerns (environmental pollution management, eco-friendly production, supply chain environment); (3) Energy efficiency (energy saving program, store environment); (4) Consumer protection (restricted substances management, consumer product safety improvement); (5) Management system (code of conduct, triangle audit system); (6) Community social activities (local community service, voluntary activities, charitable activities); (7) External stakeholder engagement (media & non-governmental organization management, maintenance of relationship with local authority); (8) Brand protection (respect for companies' intellectual property). The findings of this study offer academically significant insights into the sustainability criteria that can be encountered by companies under diverse global sourcing scenarios, revealing that global sourcing by fashion retailers is not merely a means of reducing costs, but a way of generating new jobs and making a social contribution to developing countries. The study's findings also have practical significance, offering guidelines for general CSR activities in the global sourcing process.

• International conference on construction engineering and project management
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• 2015.10a
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• pp.54-55
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• 2015

Increase of impervious areas due to expansion of housing area, commercial and business building of urban is resulting in property change of stormwater runoff. Also, rapid urbanization and heavy rain due to climate change lead to urban flood and debris flow damage. In 2010 and 2011, Seoul had experienced shocking flooding damages by heavy rain. All these have led to increased interest in applying LID and decentralized rainwater management as a means of urban hydrologic cycle restoration and Natural Disaster Prevention such as flooding and so on. Urban development is a cause of expansion of impervious area. It reduces infiltration of rain water and may increase runoff volume from storms. Low Impact Development (LID) methods is to mimic the predevelopment site hydrology by using site design techniques that store, infiltrate, evaporate, detain runoff, and reduction flooding. Use of these techniques helps to reduce off-site runoff and ensure adequate groundwater recharge. The contents of this paper include a hydrologic analysis on a site and an evaluation of flooding reduction effect of LID practice facilities planned on the site. The region of this Case study is LID Rainwater Management Demonstration District in A-new town and P-new town, Korea. LID Practice facilities were designed on the area of rainwater management demonstration district in new town. We performed analysis of reduction effect about flood discharge. SWMM5 has been developed as a model to analyze the hydrologic impacts of LID facilities. For this study, we used weather data for around 38 years from January 1973 to August 2014 collected from the new town City Observatory near the district. Using the weather data, we performed continuous simulation of urban runoff in order to analyze impacts on the Stream from the development of the district and the installation of LID facilities. This is a new approach to stormwater management system which is different from existing end-of-pipe type management system. We suggest that LID should be discussed as a efficient method of urban disasters and climate change control in future land use, sewer and stormwater management planning.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.12 no.2
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• pp.77-86
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• 2017

Selection of location in food service start-up business is sure to be a shortcut to achievement of business performance, and in this context, it's no exaggeration to say that food service industry is an real estate industry. This study looked into what influence of the location factor in food service start-up business had on sales performance, and intended to verify whether the location factors ultimately influenced business performance consequent on the influence of location factors on start-up business satisfaction. To this end, this study set food service owner-operators as its research subject, and conducted a survey of the operators (of restaurants) located in Anyang-si from December 1, 2016 until January 30, 2017. This study distributed a total of 300 copies of questionnaires, and collected 245 copes, among which this study used 198 copies for empirical study excluding the copies whose reply was unfaithful. This study did empirical analysis of 198 copies using SPSS 22.0 Statistical Package Program, together with the application of frequency analysis, factor analysis and regression analysis. The major results of this study are as follows: First, this study divided the location factors in food service start-up business stores into the four, i.e. accessibility, clustering property, placeness and visibility, etc. Second, the study results showed that accessibility, clustering property, placeness and visibility had significant influence as one in the influence of locational factors on sales performance. Third, this study could understand that start-up business satisfaction had a partial mediated effect in the influence of location factors on sales performance. Resultantly, this study confirmed food service start-up business's own selection of location, and wished to find major factors and a differentiated point in time of selection of location of stores in other fields. Such a result gives an implication that it's necessary to concentrate all efforts to increase sales performance of food service start-up business from the location selection phase, and to make efforts to increase start-up business satisfaction.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.41 no.11
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• pp.1515-1527
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• 2016

With the growth of big data, machine learning, and cloud computing, the importance of storage that can store large amounts of unstructured data is growing recently. So the commodity hardware based distributed file systems such as MAHA-FS, GlusterFS, and Ceph file system have received a lot of attention because of their scale-out and low-cost property. For the data fault tolerance, most of these file systems uses replication in the beginning. But as storage size is growing to tens or hundreds of petabytes, the low space efficiency of the replication has been considered as a problem. This paper applied erasure coding data fault tolerance policy to MAHA-FS for high space efficiency and introduces VDelta technique to solve data consistency problem. In this paper, we compares the performance of two file systems, MAHA-FS and GlusterFS. They have different IO processing architecture, the former is server centric and the latter is client centric architecture. We found the erasure coding performance of MAHA-FS is better than GlusterFS.

• Journal of KIISE:Databases
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• v.37 no.2
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• pp.92-103
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• 2010

The Web Ontology Language (OWL) has become the W3C recommendation for publishing and sharing ontologies on the Semantic Web. To derive hidden information from OWL data, a number of OWL reasoners have been proposed. Since OWL reasoners are memory-based, they cannot handle large-sized OWL data. To overcome the scalability problem, RDBMS-based systems have been proposed. These systems store OWL data into a database and perform reasoning by incorporating the use of a database. However, they do not consider complete reasoning on all types of properties defined in OWL and the database schemas they use are ineffective for reasoning. In addition, they do not manage updates to the OWL data which can occur frequently in real applications. In this paper, we compare various database schemas used by RDBMS-based systems and propose an improved schema for efficient reasoning. Also, to support reasoning for all the types of properties defined in OWL, we propose a complete and efficient reasoning algorithm. Furthermore, we suggest efficient approaches to managing the updates that may occur on OWL data. Experimental results show that our schema has improved performance in OWL data storage and reasoning, and that our approaches to managing updates to OWL data are more efficient than the existing approaches.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.287-287
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• 2017

The objective of this study was to evaluate difference of quality properties of between fresh cooked rice and re-heated cooked rice after retrogradation. Nine rice varieties raised by NICS were compared the properties of physicochemical, texture, sensory evaluation, toyo glossiness value, pasting properties. Among nine rice cultivars, the changes of weight and length-width ratio of after soaking as well as cooking showed how water absorbed in each rice granule. The amount of water absorption after soaking was highest in Wolback (semi-waxy), Hiami and lowest in Samgwang, Seonpum, Ilpum. After cooking, the amount of water absorption was high in Dasan 1 and Andabyeo, however low in Ilpum. In the length-width ratio after soaking, Wolback (semi-waxy cultivar) and Anda (indica cultivar) increase their volume relatively as their shape are while others increased more in length than width. Among cooked rice, the highest value of length-width ratio shows in Anda, Dasan1, Hiami and Seonpum, the Wolbak was similar to that of non-glutinous rice. After cooking, the others stored at $10^{\circ}C$ for 16 hours for retrogradation (imitated at convenience store). Then re-heated using by microwave. Pasting properties were considerably affected by storage temperature and periods of rice. The setback showed in the following order: Wolback (-92.25 RVU, the lowest retrogradation) < Seonpum (-35.20) < Chindle (-22.08) < Jungsanggold (-21.98). Toyo glossiness value of cooked rice showed in the following order: Chindle (82.40) > Samgwang (79.43) > Hiami (79.23). Sensory evaluation of re-heated rice of Jungsanggold, Samgwang, and Chindle were 78.97, 78.36, and 77.35, respectively. Hardness, elasticity, and toughness of re-heated rice ware increased compared to cooked rice, whereas cohesiveness was decreased. Hardness and elasticity is higher in Seonpum, Dasan1 and Hiami, toughness is higher in Jungsanggold, Samgwang and Wolbak. Cohesiveness of Jungsanggold and wolbak showed higher than others.

• Korean Journal of Construction Engineering and Management
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• v.18 no.5
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• pp.59-67
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• 2017

At the completion of the construction, various finishing processes are concentrated. This imposes a burden on the on-site manager and imposes on experience based quality control, thereby causing deviations in the quality of construction depending on supervisor or worker's individual competence. In addition, the information related to quality control is frequently scattered in various types of documents such as specifications and drawings, and checkpoints are frequently omitted. It is necessary to provide a tool that can effectively provide the practitioner before or during the inspection work by systematically storing the information related to the defect prevention and linking them in a mutually referential state. This paper proposes an quality inspection support model that can systematically store necessary information on activity or room basis for the quality check of the apartment house finishing work. Establish a defect prevention information base and a information nexus by linking specifications, design standards, checklists, regulations, defect cases, and drawings to the finishing process and the rooms. Based on this, information registration and search interface are presented. It can contribute to securing a certain level of construction quality or more by suggesting a frame that can be utilized by linking various defects prevention information with the focus on closing activity and room.

• Journal of Food Hygiene and Safety
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• v.22 no.4
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• pp.323-331
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• 2007

This study was designed to estimate self-life of Kimbab and sandwiches marketed in convenience store. While the 12 different type of Kimbab (n=6) and sandwiches (n=6) were kept at $10^{\circ}C$ for 72 hours, quality changes including volatile basic nitrogen, aerobic plate count, pathogens detection and sensorial property was monitored, and effective quality indicators were selected. Volatile basic nitrogen, indicator for protein deterioration was slightly increased during storage periods in all samples. E. coli, Staphylococcus aureus, Salmonella spp. and Vibrio parahaemolyticus were not detected from any of samples. Change of aerobic plate count of Kimbab and sandwiches were increased moderately but increased dramatically after 48 hours of storage. Overall acceptability were maintained over 5, purchasing power limit, for 40 hours in 4 general Kimbab, 48 hours in 2 samgak Kimbab and 42 hours in 2 sandwiches. Shelf-life of each item was calculated from regression equation between reference limit from effective quality indicators, aerobic plate count and sensory property, and storage period. Estimated shelf-lives of general Kimbab were $15{\sim}33$ hours, samgak Kimbab were 32 hours and sandwiches were $27{\sim}30$ hours at $10^{\circ}C$ refrigerated condition.